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This could be unexpected to some cooks, but I am not a fan of dal. There were just two versions that I liked, and each were made by my mother: a citrus-coconut variety, the other a long-simmered black dal with rich cream. But now a third fast-cooking dal has joined my favorites list. And the secret? Pureeing it until perfectly creamy, then serving with roast squash and addictive chilli cashews. It’s a game-changer that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Spicy Nuts

Prep 15 minutes
Cook 30 minutes
Serves two

600g pumpkin cubes, cut into 1cm cubes
One tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp ground cumin
150 grams red split lentils, thoroughly washed
1 clove of garlic, peeled
Half tsp turmeric powder
Juice of 1-2 limes, to taste
1 tsp butter
Fresh cilantro leaves, for garnish

For the Chilli Cashews

60 grams cashews
1 teaspoon neutral oil, or extra virgin olive oil
A quarter teaspoon chilli flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a tsp of salt, and the ground coriander and cumin into a roasting tin large enough to hold all the veg in a single layer, and mix well to coat. Bake for 25-30 minutes, until cooked through and beginning to brown.

Meanwhile, place the lentils in a big pot with 500ml recently boiled water, the garlic clove and the turmeric spice, and heat until boiling. Cover partly, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Combine the nuts, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, place the nut tray in the same oven; by the time the squash is ready, the nuts should be nicely toasted.

Stir the lentils and flavor with lime juice and salt to taste. You will need quite a lot of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Keep adjusting and tasting until you’re happy with the flavor, then stir in the butter.

My final step, which takes this dish to the next level, is to blitz the dal (and the garlic clove) in batches in a powerful blender. Taste again – it should be just right.

Divide the dal between two dishes, top with the roast squash and spiced nuts, sprinkle with the cilantro and enjoy warm with rice and/or flatbreads.